Halve lime. Juice one half and quarter remaining half.

Stem and mince cilantro.

Quarter and peel onion. Mince one quarter. Slice remaining quarters into thin strips.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine cilantro, jalapeño (to taste), minced onion, 1 Tbsp. lime juice, a pinch of salt, and 2 tsp. water. Set aside.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add onion strips to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

Remove from burner. Transfer onion to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook onion to medium-high heat and spray with cooking spray.

Add ground turkey, seasoning blend, and a pinch of salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Remove from burner. Stir in cooked onion until combined.

Place tortillas on a clean work surface. Divide half the cheese between tortillas, placing on one side. Top with filling, then remaining cheese. You may have leftover filling.

Fold tortilla over filling, pressing gently to adhere.

Wipe pan clean and reserve.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

Remove from burner.

Plate dish as pictured on front of card, serving salsa verde and crema on side for dipping. You may also dollop crema on quesadillas. Squeeze lime wedges over quesadillas to taste. Bon appétit!